Pork shank with Savoy cabbage and Balsamic Vinegar of Modena PGI
Pork shank with Savoy cabbage and Balsamic Vinegar of Modena PGI
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Pork shank with Savoy cabbage and Balsamic Vinegar of Modena PGI


"Elegant, stylish and uniquely fragrant - in an exclusive bottle that graces any table". Selected high-quality must concentrates a...


Ingredients (for 4 person):

1 pre-cooked pork shank Bay leaf, rosemary, 3/4 pound Savoy cabbage, 2 small cloves of garlic, 2 ounce raw ham 5 spoonfuls Balsamic Vinegar of Modena PGI Salt and pepper

Preparation:

Without removing its wrapper, place the shank in boiling water for 5 minutes. Remove the wrapper, drain off the liquid, place in an oven dish with the bay leaf and cook at 190 for 25-30 minutes. Chop the cabbage and blanch for 2 minutes in boiling salted water. In a saucepan, heat a little extra-virgin olive oil and add a bay leaf and the garlic, whole. Cut the ham into strips and add to the saucepan together with the drained cabbage and a very small measure of meat stock if necessary. Add salt and pepper. Cook for 3-4 minutes, then turn the heat up and quickly brown the cabbage. Now add the Balsamic Vinegar of Modena IGP. Remove from the heat and keep warm. Serve the meat accompanied with the cabbage.




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